MEAT NETTING

Roast and boiling quality including our new and exclusive smoke impregnated and "Q"net range.

SMOKED NETTING
Smoked net is available pre-treated with a special release agent or liquid smoke. Smoke impregnated net offers excellent and consistent smoke colour and flavour while substantially reducing cooking time.

Ideal for

Boneless Ham
Turkey Breast
Turkey Ham
Roast Beef

BACON NET
This net has been developed to provide an attractive way of presenting raw bacon joints. The vertical chains are semi transparent; when the product is presented, only the red latex rings are visible. In addition it exerts 10% more compression than Extra, thereby providing good shape control.

MICRO
This premier quality material is the industry leader in all cooked meat applications, where shape uniformity, slicing yield and presentation are vital ingredients of the user's marketing requirements.

Q-NET
A knitted synthetic stockinette which is widely used for smoking and curing whole hams and boneless hams. It provides firm uniform shape, while allowing the product to maintain the 'natural' look which is so important. It allows good smoke penetration and increased yields.

CLASSIC
The industry standard '5 chain' net, available in both roast and boil applications. This quality is designed with the price-conscious end user in mind.

EXTRA
This net is available in the same applications as Classic, but is 25% stronger, and therefore exerts a greater compressive strength for cooking joints of meat.

MAGNA
The magna range has multi squares and is 20% stronger than the Extra range.

SUPER
Based on the Classic range, this material is suited to cooking boned-out products. It is 30% stronger than Extra, and is used extensively where moisture retention is a prime requirement.

SUPER PLUS
It is 40% stronger than Extra and is an attractive net which, in it's roast format is frequently used to encase raw meats sold directly to the end user.